- Ingredients:
- Arborio rice
- Beef (bone marrow) stock
- Grated parmesan
- 1 courgette
- 1 small onion
- Chestnut mushrooms
- Frozen peas
- Salt/pepper
BF made this really nice risotto. We don’t often have risotto and it’s still a bit of trial and error. I don’t know his exact measurements, but check the packet for the rice to stock ratio. Panfry a small onion until golden, add mushrooms to brown and add courgette. Add rice let this “toast” and gloss with the butter. On the side have your hot stock ready and add a couple of ladles at a time. At the end, add your grated parmesan, frozen peas and seasoning.
When we had this risotto it was unfortunately still a bit chalky. Better luck next time. Very nice on a cold day though.
The stock I made earlier using bone marrow, parsley, onion, carrot and bayleaves. Keeping it at a low simmer for about 3 hours. Using vegetable stock would make it a nice vegetarian dish, although I’m not sure wether parmasan is suitable for vegetarians.
